Maple Pickled Beets And Onions Food

REFRIGERATOR PICKLED BEETS

Steps:

• Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
• Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
• Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.

PICKLED BEETS & ONIONS

Steps:

• Cut off all but 2-inches of the beet tops, leave the root ends attached.
• Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.
• Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
• Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
• Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
• Simmer, uncovered 10 minutes, stir in beets.
• Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
• Process 30 minutes in boiling water bath. Makes about 8 Pints.
• NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

QUICK PICKLED BEETS AND ONIONS

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a rolling boil.
• Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
• When cool enough to handle, slip off the skin.
• Place beets in a nonreactive bowl and set aside.
• Gather the ingredients.
• In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
• Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
• Pour the hot marinade over beets and then allow the beets to cool to room temperature.
• Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
• If you prefer, divide the beet and onion mixture into individual jars for easy storage.
• Keep refrigerated for up to two weeks.
• Enjoy.

PICKLED BEETS AND ONION

Steps:

• Preheat oven to 400 degrees. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.
• Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.

SIMPLE, EASY PICKLED BEETS

Steps:

• Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
• Slice onion and combine with the beets in a glass or non-reactive bowl.
• In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
• Stir to dissolve the sugar and heat just to a boil.
• Pour the hot juice over the beets and onions, stir and let cool.
• When cool, cover and refrigerate. They taste best when they have sat for 24 hours.

PICKLED EGGS, BEETS AND ONIONS

Steps:

• Place the eggs, sliced onions, and beets in a large jar. Set aside.
• In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
• Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
• Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.